Welcome! *** We are donating 20% of website chocolate sales from Thursday until Sunday to the Black Trans Protesters Emergency Fund. *** We're working safely in tiny shifts with much sanitizing, but we're making sweets and we're so grateful for it! During our summer months, we process orders and ship Monday-Wednesday to try to offset any possibility of packages sitting over the weekend and adding additional melting risk. Thank you for your understanding! 💖LOCALS! 💖 Pick up chocolate from our café by ordering at llcommissary.square.site. Thank you, stay safe, stay well, stay soft, vote in November -- lagusta Dismiss

Description

I first made honeycomb to put into the (dearly beloved, dearly departed, dearly missed) Polenta Bar, but everyone at the shop agreed this lil babe needs a wider audience. Making it is pretty insane. You make a toffee (ours is based somewhat on our Heathen Toffee) then you add a bunch of baking soda and whisk as quickly as you can. It puffs up about a million percent and you pour it onto a sheet pan and get out of the way. Lots of fun.

Typically honeycomb candy is made with honey, to underscore the honeycomb look of the toffee, but we used local deep dark concentrated maple syrup, which is so much more Hudson Valley-y anyway. When it’s cool we break it into bite-sized pieces and enrobe it in dark chocolate. For sure, this is one of our more sugary candies, though the bittersweet chocolate coating tempers it nicely (<—that was a pun only other chocolatiers will get). If you’re not into sweet sweets, might I point you to my love, the Corn Bar?